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Chef CV Example (2026)

This example is for a sous chef or senior chef de partie who wants to run a kitchen. It shows how to describe your cooking with the numbers kitchens run on, such as covers, ticket times, GP and waste, and how to list food safety training.

A fictional example: the person, the employers and the contact details are invented. Shown in the Pulse template.

Why this CV works

  • Run the pass on Saturday services of up to 140 covers, keeping ticket times for mains under 18 minutes.

    Covers and ticket times show the pressure he can handle. Owners hiring a head chef want proof he can run a busy pass.

  • Raised food GP from 66% to 71% in a year by re-costing the menu, cutting waste and changing two suppliers.

    GP is how owners judge a kitchen. A before-and-after figure and how he got there is exactly what a head chef CV needs.

  • Kept the kitchen's 5 food hygiene rating through two inspections, managing HACCP records, the allergen matrix and temperature logs.

    The food hygiene rating is public and matters to every owner. Naming HACCP and allergens shows he runs the paperwork too.

  • Train and supervise a brigade of 6, including 2 apprentices who passed their Level 2 commis chef apprenticeship.

    Training apprentices to a recognised qualification proves he can build a brigade, not just cook.

  • Cut weekly food waste on my section by about a quarter by prepping to forecast covers.

    Waste control on his own section shows he thought about cost before it was his job.

Skills to include

  • Running the pass
  • Menu development and costing
  • GP and food cost control
  • Stock control and ordering
  • Waste reduction
  • HACCP and food safety
  • Allergen management
  • Butchery and fish preparation
  • Brigade supervision and training
  • Rota planning
  • Supplier management

Mistakes to avoid

  • Writing a list of dishes instead of the numbers kitchens run on: covers, ticket times, GP and waste.
  • Not saying the type and size of each kitchen (brasserie, hotel banqueting, fine dining, contract catering) or your section, which tells the head chef where you'd fit.
  • Leaving out food safety and allergen training, or listing it without the level and date.

Country tip

UK kitchens expect a food hygiene certificate: Level 2 for chefs and Level 3 for sous chefs and supervisors, so give the level and year. If your kitchen held a 5 food hygiene rating, say so, and mention allergen training, because food businesses must give customers allergen information by law.

Frequently asked questions

What should a chef CV include?

A short profile with your level and cuisine, each kitchen with its type, covers and your section, results such as GP or waste, your food safety certificates, and the menus or training you've led.

How do I write a commis chef CV with no experience?

Lead with your catering course or apprenticeship and your food hygiene certificate, then any kitchen porter, café or work experience. Say which sections you've practised and when you can work.

What skills should a chef put on a CV?

Cooking and prep skills for your sections, food safety and HACCP, allergen management, stock control and, for senior roles, menu costing, GP control and supervising a brigade.

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